Speaking of Whole Foods: Vegan Raspberry Lemon Scones….

      This recipe is from Nature’s Path.  I haven’t tried this recipe yet, but the ingredients sound great.
       Ingredients:
       1 ¾ whole wheat all-purpose flour
         1/3  cup granulated sugar
       1 Tabl. Lemon zest
         ½  Tabl.  Baking powder
         ¼ tea. Salt
         1/3 cup plus 1 Tabl chilled coconut oil, divided
         ¾ cup fresh raspberries
         ½  cup and 3 Tabl. Unsweetened almond milk, divided
         1 Tabl. Lemon juice
         ½ cup soaked raw cashews
         2 Tabl. Maple syrup
         1/3 cup Nature’s Path Pumpkin Seed+ Flax Organic Granola
 Directions:
 Preheat oven to 425.
 Line a large baking sheet with parchment paper.
 In large bowl, mix together:  flour, sugar, lemon zest, baking 
      powder, and salt. 
 Use your hands to mix and breakup 1/3 cup of chilled coconut oil,    
      until it is the size of small peas.
 Gently mix in raspberries.
 Stir together ½ cup almond milk and lemon juice.
 Add liquid to dry ingredients and mix with a fork, until 
       barely combined.
 Turn dough out onto a floured surface and shape into a 1” thick    
       circle.
 Cut into 8 wedges.
 Transfer to prepared baking sheet 
 Bake until golden brown, about 15 minutes.
 Set aside to completely cool.
  
 Making the glaze:
 Combine cashews, 3 Tabl. almond milk, maple syrup, and 1 table coconut oil. Mix in a blender. Blend on high, pausing to scrape down the sides of the blender as needed, until smooth and creamy.
 Spoon glaze onto scones and sprinkle with granola.